A vegetarian sandwich with breaded eggplant, lettuce, tomato, and spicy harissa mayo.
Course dinner, lunch
Cuisine vegan, vegetarian
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Stephanie McKercher, RDN
½cupwhole wheat flour
Salt and pepper
2eggs,beaten (or flax eggs, see note)
Grapeseed oil to coat pan
1small eggplant,sliced into ¼-inch pieces
½cupmayonnaise(regular or vegan)
8slicesbread,toasted if desired
Prepare crispy eggplant:
Stir panko breadcrumbs, whole wheat flour, onion powder, garlic powder, salt and pepper in a large bowl. Place another bowl with the beaten eggs (or flax eggs) next to the breadcrumb mixture. Both bowls should be wide enough to fit the largest slice of eggplant.
Heat grapeseed oil in a skillet over medium heat. Dip a piece of eggplant in the egg (or flax egg), and then dip in the breadcrumb mixture until fully coated. Transfer to the skillet and cook 3 minutes, or until the bottom turns brown. Flip and cook an additional 2 minutes, or until both sides are brown and crispy. Repeat with remaining eggplant slices, cooking in batches to allow space between each piece in the skillet.
Once cooked, transfer eggplant to a towel-lined plate until ready to serve.
Stir mayonnaise and harissa paste and spread on one side of each piece of bread. Add lettuce, cooked eggplant, tomato, and sprouts (if using) on top of four of the slices. Place remaining slices of bread on top with the mayonnaise facing down. Slice in half if desired.
Vegan variation: Use flax eggs and vegan mayonnaise. Ensure the bread is also vegan.To make a flax egg: whisk 1 tablespoon ground flaxseeds with 3 tablespoons water. Wait five minutes, or until the consistency is similar to a beaten egg.Serve immediately for best results.
This recipe originally appeared on GratefulGrazer.com.